SUBSCRIBE!

The Best Food & Photos from my family kitchen in St. John\'s, Newfoundland - over 1600 fantastic family friendly home cooking and baking recipes for everyday life. From quick and easy weekday dinners to Slow cooked Sundays, indulgent desserts and new entertaining ideas, Rock Recipes is your one stop place to get all the cooking and baking inspiration you need.

Double Crunch Honey Garlic Chicken Breasts

Double Crunch Honey Garlic Chicken Breasts. Rock Recipes NUMBER ONE recipe of all time. There is a very good reason why this recipe has been seen millions of times online!

Double Crunch Honey Garlic Chicken Breasts

Do these honey garlic chicken breasts look good or what?

They should. The original pork version of this recipe Double Crunch Honey Garlic Pork Chopswas posted one year ago this week and very quickly grew to being the most popular recipe ever on Rock Recipes with just over 117,000 views to date. (2017 update: now several million times!)

It has been among the most commented upon and possibly the most raved about recipe I have ever posted too and for very good reason. It seems everyone who tried them loved them and made them over and over again.

Double Crunch Honey Garlic Chicken Breasts

So many readers have sent thanks for this recipe and shared it with their friends, declaring that it had become a new favourite in their family and had become a permanent fixture in their dinner planning menus.

Many readers also shared that they had tried this recipe with chicken breasts as well, as we often do in my family and on the occasion of the one year anniversary of the recipe’s publication, we decided to prepare the chicken version and snap a new photo for the blog.

Because the chicken breasts are pounded out to a 1/2 inch thickness, they fry up even faster than the pork chops while still providing a juicy chicken interior and a super crunchy exterior that has been such a big reason for this recipe’s popularity. A quick dip in the easily prepared honey garlic sauce adds a sweet and slightly salty finish that everyone just loves.

We served ours with some Chinese egg noodles, lightly tossed in the same sauce, with a few sautéed vegetables on the side for what our entire family agreed was one of the most satisfying and delicious meals imaginable in under 30 minutes. Workday dinners just don’t get better than this.

Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.

Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe so divide the batch and store 1/2 in a Ziploc bag in the freezer. I always like to make enough for next time...and there's always a next time with this recipe.

Make an egg wash by whisking together the eggs and water.

Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.

Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.

Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.

To make the Honey Garlic Sauce:

In a medium saucepan add the 2 tbsp olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown.

Add the honey, soy sauce and black pepper.

Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.

TO MAKE THE OVEN BAKED VERSION

Follow the recipe exactly as for the fried version but while you are preparing the chicken, heat a baking sheet in a 425F degree oven. Preheating the pan does 2 things; it prevents the chicken from sticking to the pan and it ensures that the heat from the oven starts going directly into the crust on the chicken to make sure it becomes crispy.

Dip all your chicken pieces and coat as instructed. As you finish individual pieces, lay them out on a lightly floured cutting board while you finish getting them all ready.

When the pieces are all ready, take the hot pan from the oven and lightly oil the bottom of the baking pan with canola oil or other vegetable oil. Use only enough to coat the bottom of the pan.

Working as quickly as possible, transfer the chicken pieces to the oiled pan. Do not crowd the pieces together. They should NOT touch each other or they will steam and not get crispy. Leave at least an inch of space between all pieces.

Lightly spray the tops of the chicken pieces with vegetable oil. I recommend that you have a spray bottle filled with canola oil to use in any oven fried recipe for chicken, including this one. A simple pump bottle will do. Spraying the tops helps them start to get crispy in the hot oven too.

Maintain the heat at 425 degrees F and place baking sheet in the oven. I use the second lowest rack in my oven.

Bake for 15 minutes without opening the door! Take the pan out of the oven and flip all of the chicken pieces over.

Return to the oven for another 10-15 minutes until the chicken pieces brown nicely and become crispy. Again don't open the door, maintaining a hot oven is important for this method.

Dip the baked pieces in the sauce as usual and serve immediately.

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Recipe Notes

For a gluten free option, try substituting rice flour for the white flour.

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Reader Interactions

Real food recipes for real people

Sign up for our free newsletter to never miss any of the new recipes from my family's kitchen. Get seasonal cooking & baking suggestions, giveaway alerts, PLUS recipe round-ups for holidays and occasions too!

This was delicious! The only thing I did differently was to use 1/2 flour and 1/2 cornstarch then after you are done with coating with the flour/cornstarch/spice mix, let them set for a good 45 minutes until the coating gets gooey, then fry. The using cornstarch and letting them set makes them crispier. The sauce was to die for!! Thanks for the great recipe!

I followed the cornstarch advice above. Excellent! We reduced the ginger and nutmeg to about 1/3 what was called for. We added twice as much soy sauce to the garlic/honey sauce. It was just too strong on honey flavor. Served with whole wheat pasta and steamed broccoli. Best crunchy fried chicken ever!!

This looks so good and I’ve always wondered how to make a crispy/sticky chicken -so thank you for making this so easy… I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. As always, it’s a pleasure to be following your creations…

As far as the battering and frying goes, it’s very close to, well, everything I fry. If you have a problem with the crust falling off, I’ve found that using cake flower, which is much thinner, helps tremendously. It’s my secret ingredient 🙂 I will CERTAINLY be trying this recipe though. Sounds fantastic!

I tried this out for dinner tonight. My only deviation from this recipe was using olive instead of canola oil. It didn’t get as crispy as I thought, but that may be because I don’t think the oil was quite hot enough when I put the chicken in. It still tasted delicious and will try it again sometime. Thanks for sharing!

Made this tonight for dinner! SO GOOD! The only thing I would change is the amount of honey. It tasted a little strong, but that might of been because I used organic honey. Either way, a delicious recipe added to the rotation! 🙂

Really want it crispy??? We made this last night for dinner with one variation…Use Panko for the final coating…1)dip the meat in flour w/no spices. 2) Dip the breast into the eggwash and 3)then a final time into Panko and spice mix – instead of flour & spices -, pressing the mix into the meat to get good contact.

Just wanted to remind people frying at a high temp and for short periods of time is not unhealthy very little oil actually gets in the food.. It’s when your food sits in oil or low temperature oil that makes food greasy

This was AWESOME! I didn’t have all the spices but used poultry seasoning for the thyme/sage and 5 spice for the ginger/nutmeg etc…I made a half recipe since it was just the kids and I but I should have made the whole thing – we were fighting over the last of the chicken.

Did a shallow pan fry with about 2 TBSP of grapeseed oil per 14 oz of breasts – did 28 oz of breasts total (w/excess flour and spices). Also did the third dip in panko and spices like another reviewer suggested. So good!! Thanks!

Made this for dinner tonight after collecting recipes on pinterest for months… AMAZING!!Loved by all whom ate it! Had tonnes of flour/spice mix so I was glad I set some aside before dipping the chicken… will freeze for later.I think next time I will leave out the nutmeg… the same spice I use in my pumpkin cookies and quite powerful… will also be trying this using panko!Fried the chicken in coconut oil as well…very good.Thank!!

I made this for dinner tonight. My variations, some suggested by others: I used grapeseed oil; I dipped in plain flour, then egg, then panko with spices; and omitted sage simply because I didn’t have it. I found that I had to really watch the burning – I think it was the paprika, which tends to burn easily. The sauce was superb!

I too just made this with white rice for dinner tonight. The sauce was so yummy. The chicken was good too, but it didn’t get as crispy as I had hoped it would. I used canola oil like it said, maybe I should of fried it in something else. Also definitely a lot of the flour mixture left over! Still would make it again 🙂

I found this post though Pinterest. The photo was so beautiful that I just had to come here to read the recipe! Love it! And love your site :-).

I would like to invite you to share this post (and your other posts 🙂 ) on a new photo based recipe sharing site that launched in May. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author’s site.

Sooooo delicious! Just made for dinner to celebrate summer vacation. Since there are just 2 of us, I made the whole recipe and will use the other half tomorrow for a sweet salad with strawberries and feta cheese. Thanks for the yumminess!

Just made for my husband and I, as many other people had posted I used Panko breadcrumbs instead of flour and found it good and crispy. Very delicious, may try and bake it next time to try and be a bit healthier. The blend of spices though were excellent!

I made these for dinner yesterday and everyone loved it. Halved the recipe, but should have made the whole thing. the only other change I made was lessening the spice amounts 4 tbs of ginger and nutmeg seemed like a ton. It was delicious, I may up the spices next time and see what everyone thinks. Thank you!

Made this last night – was incredible!!!!!!! The ginger and thyme in the spice mix really stood out and gave it a really delicious flavor. My boyfriend said to put a pin on this recipe and make it over and over again! I noticed that people have commented on it not getting good and crispy – I poured a decent amount of canola oil into the pan before frying, and let it heat up for a good 5 minutes so that some of it evaporated and was very hot. Only cooked each side for 4 minutes and it was very crispy and perfect. Dipping it into the soy glaze just took it over the edge! Served it with brown rice and steamed brocolli, and poured the sauce over it all! Incredible! Thank you!

Some comments… I agree that the recipe had way too much flour and egg mixture left over… I would recommend halving both of them unless you want to save the mixture for another time.

I cooked the chicken in a deep fryer at 350 degrees for about 6-7 minutes. Make sure the chicken inside is completely done! Next time I’m going to flatten it into 1/4 of an inch because I think it would work better. I also halved each chicken breast so the pieces were smaller.

I tasted the chicken before I dipped it in the sauce and I found the spices to be a bit overpowering. Next time I will definitely decrease the ginger because that was the most prominent taste.

However, the sauce was DELICIOUS! It also helped subdue the spice taste, so the end result was very tasty. My dad, who doesn’t care for honey, even said I should make the recipe again sometime.

If anyone has tried baking this chicken instead of frying it, let me know how it turned out!

Barry, Barry…..I have not felt this level of hunger in a LOOONG time ;)….I have taken the recipe and will adapt it slightly to suit our tastes but on the whole doesn’t need much messing with…It is perfection! Would it be OK to use this on another food blog once it has been made and tried and photographed…linking back to this post and giving you all the credit? Or would you prefer that you get an email asking for permission when it is time to do the blog post? Thanks so much for sharing all your gorgeous recipes. Love them all xx

Made this for dinner last night. As far as the crispiness of the chicken, it turned out perfect. I cooked it in my electric skillet for 4-5 minutes on each side. Although, I feel like the recipe calls for way too much ginger. I would for sure cut that in half. As far as the honey, it was a tad overpowering as well. I will definitely make the chicken again, but with different spices.

This is my new favourite recipe site. I made this recipe and the vanilla cake so far. So delicious. I googled honey garlic chicken one evening; who knew that I’d be directed to a site from a fellow Newf who works with my aunt Marj? The world is a small place. 🙂

Made this for dinner tonight and loved the chicken! It turned out nice and crispy and had great flavor. Didn’t care for the sauce too much as all I tasted was pepper and honey 🙁 My garlic did brown just a little bit, too. I was super bummed after all the rave comments about how the sauce made the dish. Not sure where I went wrong, but I think this is a definite redo recipe.

I really want to make this but, frying is not my thing. if i spray the chicken (after i cover it with the final coating of flour-spice mixture) on both sides with grapeseed or olive oil and then bake it will it be fine? also do i cover it or uncover it?

Several people have reported good results with the spray and bake technique. I prefer to spread my baking sheet with a thin layer of oil and then spray the tops. Be sure to flip the chicken breasts half way through the cooking time though for best results and no DO NOT COVER! Covering will cause steam and they will get soggy and not crisp up. Let us know how it works out.

These were great! Hubby doesn’t like meat with sweetened sauce, tried sneaking this in and he didn’t go for it, but did enjoy the patty plain. My guests and kids LOVED it with the glaze, will definitely make this again. Thanks for posting a great recipe!

I made this tonight but adjusted the seasonings. When you start talking about tablespoons of ginger and nutmeg I get a little nervous. I stopped at one tablespoon of ginger and still thought it was a bit much. Left the nutmeg out by accident but didn’t miss it. Loved the other seasonings together but I did think it was a little too much salt. I’ll halve that next time. I fried in peanut oil in an electric skillet and the breading was crisp and adhered well to the chicken. Thanks for the recipe.

I made this tonight. I didn’t have the cayenne pepper but it was still soooo good. CANT. STOP. EATING. Served over sticky brown rice. Cooked on medium heat which worked well. Make sure the oil is nice and hot before you add the chicken. Don’t be afraid to cook it until the coating is a nice dark brown. The cuts that I let cook longer were more crisp and tasted better. Since you have to dip it in a thin sauce after cooking it you want it really crispy so the sauce doesn’t make is soggy. Don’t dip it in the sauce until it is ready to be eaten. For the leftover chicken breasts that have not been dipped yet I will be saving the sauce, reheating the chicken in the oven and dipping in the sauce right before eating. I would imagine it will be as good as the first time this way. I also drizzled a little bit of the honey sauce over the brown rice before I put the chicken on top. SOOO YUMMO!

Amazing! Will definitely make this again! The kids loved this and so did my hubby. Not quite as crunchy as expected but still amazing! I cut the egg wash in half and it was more then enough. I figured I could make more if it were needed. Didn’t want to waste the eggs.

I’m curious where the name “Double” Crunch Honey Garlic Chicken Breasts comes from. I thought at first I’d be frying them twice, or perhaps there would be two sources of crunchiness in the ingredients. I guess “double” just means “very” in this case. Either way, I’m excited to try it!

Sounds good, but that is a LOT of ginger and nutmeg! I think I would cut back on the spices (and leave out the nutmeg- not a fan). Also, a cup of honey is a lot (not to mention expensive!) Is there a way to cut that back too?

I’m making this tonight with peanut noodles and a salad with almonds and homemade Asian dressing. I think I’m going to try a mixture of flour, cornstarch, and panko and fry it in palm shortening. I’ll also reduce the honey, we use raw and it’s very strong. Looks great, can’t wait!

I used this recipe for thanksgiving. Everyone loved it. I mixed the spices in with melted butter and basted the turkey pouring some of the mixture under the skin. Then I used the honey soy sauce glaze the last 30 min and poured it over entire turkey! It was the best turkey I’ve ever had.

Made this without the sage and nutmeg (didn’t have it in my spice collection) and I must say it was still delicious! I served mine with peas. I did have a problem with the crust coming off…so next time I’ll have to use the above mentioned cake flower suggestion 🙂

FYI for those on Weight Watchers.. This recipe is 10 points if you have half a chicken breast–so the entire recipe would have 8 servings with 1 pound of chicken. A little too high for me for a regular meal, but not horrible if I wanted a splurge meal. Looks delicious! Will try it out sometime! 🙂

Love this recipe. I made chicken fingers. My family loves these. It is a quick and easy recipe. I did find for the strips the salt level a little too much and so was the cayenne pepper for my youngsters.

I made this for my family last night and I seriously wish I would have doubled the amount I made! Probably THE best chicken I have ever had in my life. My whole family is counting down the days until I go grocery shopping and get the stuff to make it again!

Made this tonight. For almost the first time I actually followed a recipe exactly..Glad I did! this was perfect!!!! Only change is that I bought my chicken breast already butterfly cut. I also only made half of the flour mix. The seasoning and everything is great. The sauce is yummy. The trick to using canola oil and getting crispy exterior is to be patient and let the oil get hot,slowly. Also follow everything before judging!! Thank you. This was good!

Oh man this recipe was fantastic! I double-crusted my chicken. Gave a tiny bit more heat, once the crust had turned golden, I pulled it out of the oil and directly into the flour mixture, then back into the oil to finish cooking. Put it on a bed of brown rice sprinkled with green onions and toasted sesame seeds. Great!

Made this last night! Best chicken I have ever made! Everyone went on and on about how good it was. I followed the advise from others and used the Panko. Only little thing I will change next time I make it, is to cut down on the cayenne pepper. It was a little to spicy for my two three year olds. All in all a great amazing recipe and one I will FOR SURE be making again.

This turned out very good. The combination of spices seemed a strange mix to me, especially the amount of nutmeg, but I followed it exactly. I did find the nutmeg flavor to be a little strong so I would probably reduce it to 1-2 tsp next time, but overall my family enjoyed it very much.

Made this tonight for the first time! I used oat flour instead of all purpose, but it still turned out delicious. I didn’t have all of the spices, so I played around with whatever I had here. Served with brown basmati rice and oven roasted green beans. I’ll definitely use this one again!

Finally got to make this tonight and OMG it was soooo good!! A new favorite for us! I used about a quarter cup panko to a cup and a half flour and worked out good! And that sauce!!!Couldn’t get enough. I served this with creamy parmesean pasta salad and corn and worked for us 🙂 Thank you for sharing this recipe and I’m going to do the same 🙂

I tried this recipe but I breaded the chicken in panko bread crumbs with the seasonings instead. It made it VERY crispy and my boyfriend and I just raved about it. It’s one of our favorite recipes and we keep it in the back of our minds for an easy weeknight recipe.

I just made this today and it was really good. I dumped some panko crumbs in with the flour/spice mixture and it worked great. Since I had so much, I did some shrimp too. Mmmmm!!! The sauce was good but I was expecting something a little different but not sure what. I will probably revise the sauce a little the next time I make this.

Made this 8 months ago, and have made once a month since then. It gets DEVOURED, never leftovers. Company keeps picking at leftovers til its gone. I pour sauce in creamer dish and serve at table so each person can control teh sweetness on each piece of chicken. So worth the effort. SO AMAZING!!!

I made this chicken for dinner last night. I used 4 Big chicken breasts and I cut those in half thickness wise! Then I flattened them some more. I had a lot of chicken and I fed a family of 5 last night! I whole family LOVED it!! The kids kept on going back to get more and more chicken!! We only have about 4 little pieces left over! I made it with mashed yellow potatoes with the skin on and cesaer salad (with home made cesaer dressing). It was the perfect dinner! Will be making again some time in the future for sure! Thank you :)!!

So…I have made this 3 times now since I discovered it. And can I just say that this might be my new favorite recipe ever!? Although the only thing I changed was that instead of putting the sauce on the chicken, I threw in some corn starch to thicken it and use it as a dipping sauce. It’s kind of amazing. 😀

Very good! Next time I will cut the chicken into strips and do a corn starch dredge first for extra crispiness. Also let sauce thicken more so it coats the chicken better. Great recipe, thanks for sharing!

This is a staple recipe in my home… both for chicken and pork… along with many other recipes from your web site. As someone who has recently turned to a gluten free diet this was one thing I was very sad to let go of… being gluten free you definitely miss that breaded coating on so many of your favorites. I attempted to substitute the flour for Robin Hood Gluten free flour and it made little to no difference in the result!!!! This is an amazing option for those who are Gluten free!!!! Exceptional recipe 🙂

We just made and DESTROYED this dish! It was so amazingly delicious! I would have like to have cooked the glaze a bit longer to make it thicker, ours was quite runny. This really was so good. My husband, who dislikes white meat, ate two helpings. Well done! Thanks for the great addition to our recipe collection.

I made this for my boyfriend and I one night. I thought it was a quicker way to make fried chicken and that sauce sounded amazing. I was not disappointed. This is a new go to recipe for me! I get eat that sauce on just about anything!

WOW! Simply the best chicken recipe I have ever made! The spices all compliment each other so nicely too. I made it with Valencia rice and broccoli, a great meal!
I liked the sauce so much I drizzled it over my rice and broccoli too delish!

OMG! LOL! NO! I recently began reformatting my recipes and in this case I mistakenly typed 30 into the Hours box instead of minutes. These would be charcoal briquettes after 15 hours! Thanks for the catch. I’ve fixed that obvious error.

I just made this dish and it is most amazing. It reminds me of a sauce our local Chinese place makes. I like my food a little spicy so I added some Sriracha Chili Sauce and it gave it just the right kick. Thank you for the awesome recipe! Love it <3

I mainly use peanut oil for any breaded chicken product. It burns hotter, and adds great crispness. I prefer cutting a breast in half with recipes like this. I would go a little hotter and faster without over cooking it. Look forward to it.

Hi, my boyfriend had been begging me to make this for like a year, lol. I pinned it a while ago, and he was going through my pinterest page again recently and saw it , and you know what happened next. The begging me to make it started over, and the rest is history. It turned out FANTASTIC! Thank you so much for the idea. The chicken was super crispy (I actually used vegetable oil, it was all I had on hand) and delicious.

That doesn’t really work in my experience. Anything fried needs to be served immediately to retain it’s crunchiness in my opinion. If you do choose to fry it first, don’t dunk it in the sauce until fully reheated.

Awesome recipe. I made the fried version once before and it was good, but I made a few changes and tried the baked version. I reduced the amount of certain spices, last time I felt there was more than is necessary. I dipped the chicken in the seasoned flour, then egg wash, and then plain Panko bread crumbs. Then I baked it on a wire rack in the oven to make sure it didn’t get soggy. The last change I made was using 1/2 cup of soy sauce rather than 1/4 cup. I felt the honey was too strong in the original recipe. My family loved this baked version.

I’m kind of in a post-pig out fugue right now 🙂 Oh my gosh, that was soooo good. You know when you are eating something that is over the top and you are so focused on the taste…that’s me with this recipe!!! Holy Hanna…I did tweak it a bit out of necessity. I had boneless skinless thighs which I slightly pounded out and I followed another reviewer’s suggestion about 1/2 cornstarch and 1/2 flour. I also let them sit on a cooling rack before I fried them…yes I fried…couldn’t help myself altho I will try the oven baked version next time (maybe). I had a lot of thighs so I’ve got all these leftovers…will they make it into the kids’ lunches (as promised) tomorrow…have to wait and see….

I have never before left a recipe review but…. This was easy and I am a so-so cook. It was delicious. Stress free too! The sauce is the bomb and I could just eat it with a bowl of rice. It is soooo good!!! Thank you!!!!

Really good and packed with flavour! I baked mine and it was fantastic! I didn’t have any sage so I subbed with a bit more thyme (I’m a newbie in the kitchen and it was one of the only substitutes I had in my pantry) and it was wonderful. Would definitely make again. Not something I’d make all the time though because it’s a bit more work than what I’m used to, but I will definitely remake this dish in the future!

Excellent! A few tweaks. Added a small amount of rice vinegar to give it a bite with red pepper flakes for heat in the sauce. Cut honey down by a third. Definitely would make again and can see this sauce in a stir fry. Can’t wait to experiment!

Your email address will not be published. Required fields are marked *

Comment

Name *

Email *

Website

Recipe Rating

Notify me of followup comments via e-mail. You can also subscribe without commenting.

Primary Sidebar

HELLO! WELCOME TO ROCK RECIPES “One of the Best Food Blogs in Canada” – The National Post

Hi, I'm Barry. I'm Dad to 2 amazing kids, author of 3 best-selling cookbooks, a freelance food writer & full time blogger. My lifetime love of cooking & baking has led me to share over 1600 recipes on this blog over the last 10 years. Come back often, there's always great new food & recipes coming out of my St. John's, Newfoundland kitchen!

Real Food Recipes, For Real People

Sign up for our free newsletter to never miss any of the new recipes from my family's kitchen. Get seasonal cooking & baking suggestions, giveaway alerts, PLUS recipe round-ups for holidays and occasions too!